Savannah courier. (Savannah, Tenn.) 1885-1979, 1887-06-02

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A good many of the guests thought
"Caldo Mexicano' meant cold Mexican
and they were wondering how he would
be served, when little teacups filled
with greasy soup were brought on.
Mexican soup is more like the drippings
from roast beef than any thing else.
The proper way to get rid of the soup
is to drink it. The Mexicans did. The
American guests did not. They smelled
it and smiled.
Plates containing boiled rice mixed
with boiled carrots and hard-boiled
eggs chopped fine, were next. That
mixture was called "Arroz seco." The
rice was very red, having been stained
in the boiling by the carrots. Some
liked it. "Tortillas" followed-a fiat
corn cake that looked like pale board
ing-house buckwheat cakes, the kind
boarders in arrears usually get. The
tortillas were made of crushed corn,
which was ground into meal upstairs.
The process is to lay the corn on stone
and roll it with stone bar until it be-
comes meal. The tortillas are baked
on little sheets of tin over charcoal
fires. The Mexicans rolled the cakes
up into rolls, first spreading salt on
them. Then they ate them much the
same as an American would nibble at
lady-fnger.
"Puchero," which came next, was
made of fried cabbage, goat meat, fried
carrots and fried bananas, and is known
as "Mexican-Irish stew"
"Ensala" was composed of lettuce
spread thickly with sweet oil. Mixed in
the lettuce there were onions chopped
fine and good deal of garlic. Ac.
companying the salad on the same dish
was stewed veal stuffed with almonds
There was dish served which was MOI
on the menu card. 1t was called
"Chili tiero." 1t is to Mexicans wha
soft-shell crab is to an American
Green peppers were followed out ant
the shell was filed with chopped CHECKER
with few raisins mixed in it. Th,
pepper was then dipped into batter ant
fried in pan of hot lard. This disl
was very much in favor. Every bod,
nearly took to the 'frijoles," chocolate
colored beans. They were very tende
and were dressed with sauce that wa
very platable. The "frijole" has quit
as great reputation in Mexico as tn
baked bean has in Boston. The mos
unique dish served was the "tamales,
a croquette made of corn meal, raisins
nuts and fruits. 1t is boiled in cor
husk and looks good deal like a boile
pigs foot at distance when removes
from the corn husk.
"Mole de Guajolote. The myster
of turkey was fricasse of that bir
with vegetable gravy. The gravy wa
principally hot fat and red pepper, an
every body who ate the gravy asked fo
ice to soothe their burning tongues
The Mexicans smiled and ate the gray
with relish, dipping their bread in il
The Mexican wine ''pulque" was serve
to the guests in small wine glasses.
looks like milk and tastes like baker.
yeast. 1t is to the Mexican what Doc
beer is to the German. 1t is the juic
of the maguey plant, a species {
century plant. The maguey plant take
seven years to mature. At maturity
Is about seven feet high Then th
central stalk is cut off at the base an
the juice of the plant is sucke
through gourd and carried off by IL
natives in skins, The plant yields abo,
two gallons every day for two or thr,
months after the stalk is cut off ar
then dies. The juice is put into jars
dark cellars and allowed to ferment f,
forty-eight hours. Then the pulque
ready to drink. A Mexican can drir
four qnarts of it without becoming il
toxicated.
, Very good chocolate in tiny cul
followed, with real Spanish cigarette
The Mexicans putfed the smoke throus
their noses and their ears and out
, their eyes and smoked half dozt
, cigarettes in as many minutes, al
. soon the table was covered with a gre
cloud of smoke and the dinner was owe
t the Mexicans rising from their chai
: and bowling to the guests, and Il
: visitors mechanically initiating Il
5 Mexicans. Philadelphia Times.
Warmth of Drained Soil.